Chef Gary Williams of DeJavu Restaurant talks about his life,and wants to show you a healthier way to eat. How long have you been coming to DeJavu Restaurant and never knew that the vegetables you eat are not just vegetarian, but vegan vegetarian. Please respond and comment and by all means give us your feedback on the blog. This blog does not take the place of a doctor, or his expertise, it just offers you a recipe for his prescription, stay in touch, come in , eat-up, and carry out.

Great seeing you today, Gary. Food was wonderful....as usual! We drove downtown, parked and walked by just to look at the new place. WOW!!! it is going to be THE spot for downtown/tourists/other Memphians. Our son and his wife live @ 10 S. Main, so planning to meet them at your place often. We will still frequent Florida Street, as it just feels like "home". SO excited for you, and know this new endeavor will be huge success!

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About Me

Title: Chef/owner DeJaVu New Orleans Creole Soul Food and Vegetarian Restaurant.
Hometown: New Orleans
Who or what was your first cooking influence? My mother. We call her "Mama Gamble." Her passion for cooking, her passion for people, just enjoying what she did.
What was the first thing you ever cooked or baked? Smothered pork chops with sweet peas and steamed rice. I was 12 years old.
What made you decide to become a chef and when was that? When I saw the looks on people's faces as a result of eating my mother's food. Food brings folks together. I want to do that because I love people.
What was something important that a fellow chef taught you? How to organize and how to just enjoy what you're doing. Taking care of people.
What is the Gary Williams style? Soul food with a Creole twist.
Describe a dish you created. Alligator Stew, a meal I put together when I moved here to Memphis. I'd been cooking over 32 years. Never seen a recipe. Just thought about my time in Miami and Las Vegas, New Orleans, California and blended seasonings -- a little henna curry with French bell peppers and onions, dry and fresh seasonings -- and the rest is history.